Bibimbop (Rice And Vegetable Medley) Recipe

Name: Bibimbop (Rice And Vegetable Medley)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons low-sodium soy sauce; 1/2 teaspoon minced peeled fresh ginger; 1 garlic clove, minced; 4 ounces eye of round or top round steak, thinly sliced; Cooking spray; 1 cup (2-inch) julienne-cut carrot; 1 cup (2-inch) julienne-cut English cucumber; 1/2 teaspoon sesame seeds, toasted; 1/2 teaspoon rice vinegar; 1/8 teaspoon kosher salt; 1/8 teaspoon dark sesame oil; 1 garlic clove, minced; 4 large eggs, divided; 1/4 teaspoon kosher salt; 3 cups hot cooked short-grain rice; 1 cup thinly sliced shiitake mushroom caps; 4 teaspoons sambal oelek or Thai chile paste

Servings: persons

2 teaspoons low-sodium soy sauce
1/2 teaspoon minced peeled fresh ginger
1 garlic clove, minced
4 ounces eye of round or top round steak, thinly sliced
Cooking spray
1 cup (2-inch) julienne-cut carrot
1 cup (2-inch) julienne-cut English cucumber
1/2 teaspoon sesame seeds, toasted
1/2 teaspoon rice vinegar
1/8 teaspoon kosher salt
1/8 teaspoon dark sesame oil
1 garlic clove, minced
4 large eggs, divided
1/4 teaspoon kosher salt
3 cups hot cooked short-grain rice
1 cup thinly sliced shiitake mushroom caps
4 teaspoons sambal oelek or Thai chile paste

1
Combine first 4 ingredients in a zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove from pan. Cover and keep warm.
2
Cook carrot in boiling water 1 minute or until crisp-tender. Drain. Rinse with cold water; drain and set aside.
3
Combine cucumber and next 5 ingredients (cucumber through 1 garlic clove); set aside.
4
Heat skillet coated with cooking spray over medium-high heat. Break 1 egg into hot skillet. Cook egg 1 minute; carefully turn over. Sprinkle with dash of salt. Cook an additional minute or until desired degree of doneness. Remove from pan. Cover and keep warm. Repeat procedure with remaining eggs and salt.
5
Spoon 3/4 cup rice into each of 4 bowls. Arrange 1/4 cup each of beef, carrot, cucumber mixture, mushrooms, and Seasoned Spinach over each serving. Top each serving with 1 egg and 1 teaspoon sambal oelek.

848

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 teaspoons low-sodium soy sauce, 1/2 teaspoon minced peeled fresh ginger, 1 garlic clove, minced, 4 ounces eye of round or top round steak, thinly sliced, and more.

Yes, Bibimbop (Rice And Vegetable Medley) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bibimbop (Rice And Vegetable Medley)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions